• Place chicken breast and remaining soup ingredients except for milk and cornstarch in the slow cooker. Cook on low for 8 hours. Remove chicken and shred. Return to pot.
• Whisk milk and cornstarch together and place in a saucepan. Heat on high, whisking until it begins to thicken. Add a cup of broth from the slow cooker and continue whisking. Add the thickened milk into the slow cooker and stir everything together.
• Ladle into bowl and top with a biscuit.

Simple Biscuits

• Preheat oven to 450F. Line a baking sheet with parchment paper.
• Add the flour, salt, baking powder and cream of tartar in a food processor and pulse to combine. Add the butter and continue to pulse until it resembles a coarse meal. Add the milk and egg and pulse until it combines.
• Turn dough out on a floured surface. Top with more flour. The dough will be sticky. Pat down the dough to 3/4 inch thickness and cut biscuits with a biscuit cutter.
• Bake for 12 minutes or until the tops begin to turn a nice golden colour. Brush with butter if desired.